This cheese stuffed keto turkey meatloaf is incredibly fun and incredibly delicious! I think you’ll love this comfort food dish!
Yes, you can make and enjoy your favorite comfort foods while maintaining a low carb and keto plan! This recipe for cheese stuffed keto turkey meatloaf is a great example of just that. I’ve been wanting to make a keto cheese stuffed meatloaf for quite some time and this dish was a real family pleaser! This meatloaf on its own is moist and delicious. But adding cheese and an awesome glaze takes it to the next level! Enjoy!
Let’s talk about the glaze for this cheese stuffed keto turkey meatloaf!
I like to make the glaze first, so the ingredients can set a while and the flavors can meld together. I use tomato paste with water because I think it tastes better than tomato sauce and helps to keep this dish low carb. White wine vinegar has less of a bite than distilled white vinegar, so that is what I like to use for this glaze. I love Dijon mustard, but you can use yellow mustard or even spicy brown mustard if you’d like. My tamari is simply a gluten free soy sauce. You can also substitute Worcestershire sauce for the tamari. My favorite keto sugar substitute is the Swerve brand, and I used their brown sugar for this recipe. You can use any keto brown sugar you’d like. The brown sugar helps to caramelize the glaze and adds just the right amount of sweetness.
How do you make this cheese stuffed keto turkey meatloaf low carb?
There are few key things incorporated into this recipe which helps to keep it delicious and low carb! First, it only takes a small amount of diced onions to give this meatloaf incredible flavor. Sauté them in olive oil and then add tomato paste with chicken broth to up the ante of flavors in this recipe. A simple seasoning consisting of parsley, Italian seasoning, keto granulated sugar, salt, garlic powder, and black pepper round out the flavors for this meatloaf. We use crushed pork rinds and grated parmesan cheese to add the perfect texture to this meatloaf and to keep it low carb. One egg is all that is needed to bind all the ingredients together. This meatloaf comes in at just 2.5 grams of net carbs!
What kind of cheese should I use for this cheese stuffed keto turkey meatloaf?
I used medium cheddar cheese for this recipe. I prefer to buy a block of cheese and to shred it myself. Pre-shredded cheeses often contain added ingredients such as cellulose or potato starch that I like to avoid. You can use mild, medium, or sharp cheddar cheese for this meatloaf. You could actually use any good melting cheeses for this recipe. Some fun options would include colby, gouda, Monterey Jack, mozzarella, or even Swiss cheese!
Is there anything I should know about making this meatloaf?
This is an easy and fun recipe, but I do have one simple tip for you. Have fun with this recipe! You’re making this a free form meatloaf. It doesn’t have to be perfect in any way. I pressed mine down to form a flat loaf shape. I pressed the turkey meatloaf halves together to seal the cheese in. Some of the cheese just chose to beautifully ooze out anyways. So, I spooned up the glaze with some of the melted cheese and topped my meatloaf with it!😊
Need some side dish ideas to serve with this awesome meatloaf? Here you go!
Creamy Keto Mashed Cauliflower
Keto Bacon Balsamic Brussels Sprouts
Helpful Hints:
*I like to drain the fat from the meatloaf before glazing it. This is an optional step but does help keep the sauce from becoming too greasy.
*Don’t worry if some of the cheese oozes out of the meatloaf! Just spoon it over your meatloaf!
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- 13×9 inch baking pan
- Small skillet
- Large mixing bowl
Splash of Encouragement:
***Bless the LORD, O my soul; And all that is within me, bless His holy name. Psalm 103:1***
Cheese Stuffed Keto Turkey Meatloaf
This cheese stuffed keto turkey meatloaf is incredibly fun and incredibly delicious! I think you’ll love this comfort food dish!
Ingredients
For the glaze:
- 3 tablespoons tomato paste
- ½ cup water
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari
- 1 tablespoon white wine vinegar
- 2 tablespoons brown sugar substitute (Swerve)
For the meatloaf:
- 1 tablespoon olive oil
- ¼ cup diced onion
- 3 tablespoons tomato paste
- ½ cup chicken broth
- 1 teaspoon parsley
- ½ teaspoon granulated sugar substitute (Swerve)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 pounds ground turkey
- 1 egg, lightly beaten
- ⅔ cup crushed pork rinds
- ¼ cup grated parmesan cheese
- 2 cups shredded cheddar cheese
Instructions
For the glaze:
1. In a small mixing bowl, add tomato paste and water. Whisk until mixture is smooth. Add mustard, tamari, and vinegar. Whisk to combine ingredients. Add brown sugar and whisk until all ingredients are incorporated. Set aside.
For the meatloaf:
1. Pre-heat oven to 350 degrees. Line a 13x9 inch pan with aluminum foil. Set aside.
2. In a small skillet, over medium heat, add oil. Once oil is hot, add onions. Cook, stirring frequently, until onions are softened, about 5 minutes.
3. In a small bowl, add tomato paste and chicken broth. Stir until mixture is smooth. Add tomato mixture to onions in skillet. Stir to combine.
4. Add parsley, sugar, Italian seasoning, salt, garlic powder, and pepper. Stir to combine. Remove from heat and allow to cool.
5. In a large mixing bowl, add ground turkey, egg, pork rinds, and grated parmesan cheese. Add cooled tomato sauce mixture. Use your hands to combine all ingredients. Don’t over work mixture.
6. Place ½ of meatloaf mixture onto prepared pan. Press mixture to form a flat loaf shape.
7. Sprinkle shredded cheddar cheese on top of meatloaf, leaving ½ inch border around the edges of the meatloaf.
8. Place the remaining meatloaf mixture on top. Press bottom and top layers of meatloaf together to seal the edges.
9. Bake for 45 minutes. Increase heat to 400 degrees. Drain fat from pan if desired. Pour glaze over meatloaf. Return to oven and bake for an additional 15 minutes or until meatloaf reaches 165 degrees.
10. Let meatloaf set for 5-10 minutes before serving.
11. Store leftovers, in a covered container, in the refrigerator.
Notes
I like to drain some of the fat from my meatloaf right before pouring the glaze over it. This is an optional step but helps to keep the sauce from becoming too greasy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 407Total Fat: 29gCholesterol: 177mgSodium: 770mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gProtein: 34g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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